Karina's Roasted Vegetable Noodle Kugel Recipe

I love a savory kugel (who doesn't?). This gluten-free update of a classic creamy noodle dish is pure comfort food. I added roasted vegetables for extra flavor and nutrition. Kugel takes a little time to prepare but is well worth the effort.

Toss the veggies and garlic in a roasting pan with enough olive oil to coat. Sprinkle with sea salt, pepper, herbs. Roast the veggies until tender, stirring half way through, about 45 minutes. Remove from the oven and set aside.

In a large mixing bowl whisk the eggs with the sour cream, sea salt, pepper, and nutmeg until well beaten. Stir in the shredded cheese till well mixed.

Layer the noodles in an oiled lasagna-style baking dish. Add the roasted vegetables. I arrange the larger pretty pieces on the top.

Pour the egg custard mixture evenly into the pan. Press down for a minute or two with a spoon to encourage the custard to seep in and around the layers of noodles and veggies. Sprinkle with nutmeg and parsley, a layer of Crunchy Gluten-Free Bread Crumbs, and some extra Parmesan, if desired.

Bake at 350 degrees F for about 55 to 60 minutes (depending upon your oven) until the kugel is golden brown around the edges, and the custard is set all the way through. I check mine with a thin knife inserted into the center; if it's dry and not wet-eggy, it's done.

Allow the kugel to rest a few minutes before slicing and serving. Serve with a crisp green salad dressed in balsamic vinaigrette.

Serves 6-8.

Optional toppings- mix 'n match:

1/2 cup finely chopped buttered walnuts, pecans, slivered almonds

3/4 cup crumbled feta cheese or goat cheese

1/4 cup fresh chopped parsley

Sprinkle of grated muenster or Jack cheese

Recipe Source: glutenfreegoddess.blogspot.com

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Would it work to substitute butternut squash for one of the squashes? I was planning on using butternut squash, mushrooms, red pepper, yellow pepper (we don't like green pepper), onion, grape tomatoes, and carrots (from the salad bar :))

There are nut milks and cheeses that are gluten-free and non-dairy [made from almonds]. I think they would work quite well.

Check in your local health food store or Whole Foods. The almond cheese I've seen says gluten-free right on the label. For nut milk, I know Almond Breeze is GF. And I believe Pacific makes a GF nut milk.

There is also the soy possibility [if you can do soy; I do not recommend soy (especially for celiacs or gluten sensitives) because of the thyroid connection].

Hi karina,Have never tried a kugel before(dont know what it means) but the recipe sounds delicious and am going to try it soon.Please tell me the purpose of using egg in this recipe? Can I use anything other than egg to give the same texture? ( We don't get egg substitute in india either)